Celery Root Rémoulade

Directions

1. 1
   In a food processor, pulse the cornichons, parsley, tarragon, and anchovy (if using) until coarsely chopped.
2. 2
   Calories
3. 3
   130, Fat
4. 4
   50, Saturated Fat
5. 5
   19, Polyunsaturated Fat
6. 6
   Add the mayonnaise, sour cream, lemon juice, mustard, and zest and process until well combined. Scrape the dressing into a large bowl.Fit the processor with a medium grating disk. Peel the celery root with a knife (rather than a vegetable peeler) and cut it into chunks small enough to fit into the processors feed tube. Grate the celery root in the processor.
7. 7
   6, Fat Calories
8. 8
   2, Protein
9. 9
   2, Sodium
10. 10
    Transfer the celery root to the bowl of dressing and fold gently to combine. Season to taste with salt and pepper and serve.
11. 11
    3, Monounsaturated Fat
12. 12
    5, Carbohydrates
13. 13
    730, Cholesterol
14. 14
    10, Fiber
15. 15
    Photo: Scott Phillips
16. 16
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